| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 drinks |
Ingredients
- 4 stalks rhubarb, cut into 1/2-inch pieces (about 2 cups)
- 1 cup sugar
- 1 sprig mint
- 1 750-ml bottle prosecco, chilled
Instructions
- Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.
- Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it’s too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool.
- Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
Reviews
Really delicious! We didn’t have fresh mint so used fresh rosemary instead. It added a great aromatic note to the finished drink without being overpowering. The syrup is very sweet, so we only used about half of the recommended finished product in each drink and it was perfect.
Fantastic!
But it’s pretty important to mention here that you should Be Careful NOT to eat raw Rubarb! Especially the green parts of the plant, it contains Oxalic Acid, which is a numbing agent and can be toxic. It’s entirely safe once cooked, but as a kid I numbed half my face once by accident by chewing it a bit.
But it’s pretty important to mention here that you should Be Careful NOT to eat raw Rubarb! Especially the green parts of the plant, it contains Oxalic Acid, which is a numbing agent and can be toxic. It’s entirely safe once cooked, but as a kid I numbed half my face once by accident by chewing it a bit.
Sumptuous and succulent xx